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Cotoletta
Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other countries, due to Italian diaspora. Italy Lombardy ''Veal Milanese, Cotoletta alla milanese'' ( after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. Emilia-Romagna ''Cotoletta alla bolognese'' ( after its place of origin, Bologna) is similar to a ''milanese'' but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' ( after its place of origin, Palermo) is similar to a ''milanese'' but the veal is brushed with olive oil, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Bolognese
Cotoletta alla Bolognese is a traditional dish of Bologna. It is also known as "Petroniana", after Petronius, a fifth century bishop and the patron saint of the city of Bologna. It consists of a veal cutlet ( scannello or sottonoce) coated with eggs, flour and breadcrumbs. It is first fried in lard or butter, then covered with a slice of ham and a handful of Parmesan cheese, then briefly sprinkled with meat broth to flavor and moisten it. Finally, it is baked in the oven until the cheese has melted. It is often served with truffles, particularly "trifola", a small and fragrant white truffle from the Apennines near Bologna). Occasionally some tomato paste is added to the baking pan. The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004. See also * Cotoletta alla milanese Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Milanese In Milano
Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other countries, due to Italian diaspora. Italy Lombardy ''Cotoletta alla milanese'' ( after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. Emilia-Romagna ''Cotoletta alla bolognese'' ( after its place of origin, Bologna) is similar to a ''milanese'' but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' ( after its place of origin, Palermo) is similar to a ''milanese'' but the veal is brushed with olive oil, and then baked or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlets
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''filete empanado'' in Spain, ''filete empanizado'' in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, ''řízek'' in Czech Republic and ''kotleta'' in post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. It is a piece of beef steak (tenderized cubed steak) coated with seasoned flour and fried. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''filete empanado'' in Spain, ''filete empanizado'' in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, ''řízek'' in Czech Republic and ''kotleta'' in post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. It is a piece of beef steak (tenderized cubed steak) coated with seasoned flour and fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes. Dishes and foods The cuisine of Italy has many unique dishes and foods. Zup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Veal Dishes
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. Generally, veal is more expensive than beef from older cattle. Veal dishes * '' Blanquette de veau'' – a French ragout in which neither the veal nor the butter is browned in the cooking process * Bockwurst – a German sausage traditionally made from ground veal and pork * * Bratwurst – a sausage usually composed of veal, pork or beef * * * ''Carpaccio'' – prepared using raw meat; veal is sometimes used * '' Cotoletta'' – is an Italian word for a breaded cutlet of veal * ''Hortobágyi palacsinta'' – a savory Hungarian pancake, filled with meat (usually veal) * * ''Karađorđeva šnicla'' * '' Ossobuco '' * '' Pariser Schnitzel'' – prepared from a thin slice of veal, salted, dredged in flour and beaten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milan
Milan ( , , Lombard language, Lombard: ; it, Milano ) is a city in northern Italy, capital of Lombardy, and the List of cities in Italy, second-most populous city proper in Italy after Rome. The city proper has a population of about 1.4 million, while its Metropolitan City of Milan, metropolitan city has 3.26 million inhabitants. Its continuously built-up List of urban areas in the European Union, urban area (whose outer suburbs extend well beyond the boundaries of the administrative Metropolitan cities of Italy, metropolitan city and even stretch into the nearby country of Switzerland) is the fourth largest in the EU with 5.27 million inhabitants. According to national sources, the population within the wider Milan metropolitan area (also known as Greater Milan), is estimated between 8.2 million and 12.5 million making it by far the List of metropolitan areas of Italy, largest metropolitan area in Italy and List of metropolitan areas in Europe, one of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Milanese
Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. A common variation made with chicken is popular in the United States and other English-speaking countries and bears the name "chicken Milanese" (Italian ). Other various breaded meat dishes prepared in South America were inspired by the ''cotoletta alla milanese'' and are known as ''milanesa''. Another variation of ''milanesa'' in the same region is called ''a la napolitana'' and is made similar to the ''cotoletta alla milanese'' with a preparation of cheese and tomato. History In Milan, the dish dates to at least 1134, where i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal Milanese
Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. A common variation made with chicken is popular in the United States and other English-speaking countries and bears the name "chicken Milanese" (Italian ). Other various breaded meat dishes prepared in South America were inspired by the ''cotoletta alla milanese'' and are known as ''milanesa''. Another variation of ''milanesa'' in the same region is called ''a la napolitana'' and is made similar to the ''cotoletta alla milanese'' with a preparation of cheese and tomato. History In Milan, the dish dates to at least 1134, where i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiana
Parmigiana (, ), also called parmigiana di melanzane , melanzane alla parmigiana , or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. History There are several theories about the origin of the dish. Most frequently its invention is attributed to either Parma, Sicily or Naples. The case for Parma is that ''Parmigiana'' refers to Parma and because Parmigiano-Reggiano cheese is produced there. Sicilian food writers have several different explanations for a Sicilian origin. According to author Pino Correnti, the word derives from the Sicilian word for , a wicker sleeve used both for wine bottles and the hot casserole in which the dish would be prepared and served. Authors Mary Taylor Simeti, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
